Naan (Nick Malgieri)

Name: Naan (Nick Malgieri)
Prep time: 1 h
Cook time: 2 h 25 min
Total time: 3 h 25 min
Yield: 6 serving(s)
Ingredients: 4 cups all-purpose flour; 2 teaspoons salt; 1 tablespoon sugar; 2 1/2 teaspoons active dry yeast; 1 1/4 cups warm water, about 110 degrees; 1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil; melted butter, for serving

Submitted by ratherbeswimmin

"Nick Malgieri; a home oven version"

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Ready In:: 3hrs 25mins
Ingredients:: 7
Serves:: 6

ingredients

4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
2 ¹⁄₂ teaspoons active dry yeast
1 ¹⁄₄ cups warm water, about 110 degrees
1 ¹⁄₂ tablespoons vegetable oil or 1 1/2 tablespoons olive oil
melted butter, for serving

directions

*You will need a griddle or nonstick saute pan for baking the naan, or a charcoal or gas grill.
In the bowl of an electric mixer, stir together the flour, salt, and sugar.
Whisk the yeast into the water and add to the bowl; use a large rubber spatula to stir the ingredients together.
Place the bowl on the mixer with the dough hook and mix the dough at the lowest speed for 2 minutes; add in the oil and mix 1 minute.
Scrape the dough into an oiled bowl and turn it over so that the top is oiled.
Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour (you may also let it rise in the refrigerator overnight).
Scrape the risen dough out onto a lightly floured work surface and use a knife or bench scraper to divide the dough into 6 equal pieces.
Round the pieces of dough under your hand to make smooth spheres.
Place on a floured plate or pan and cover with oiled plastic wrap; let the dough rise for about 1hour at room temperature or about 3 hours in refrigerator.
To bake the naan on a saute pan or griddle—place the pan over medium heat and cover the pan with a dome-shaped cover at least 10 inches in diameter; let the pan heat while you are shaping the naan.
On a lightly floured work surface, use your fingertips to press out one of the pieces of dough into a flat disk; then use the palm of your hand or a rolling pin to flatten the piece of dough to an even disk about 8 inches in diameter.
Uncover the pan or griddle and place the dough on it; cover for 2 minutes and allow to bake; uncover the pan and turn the dough over to bake on the other side for 2 minutes, covering the pan again.
Remove the baked naan from the pan and cover the pan and allow it to heat for a couple of minutes before pressing out and baking the next piece of dough (baking the naan one a time is time-consuming, but best for flavor and texture.
To bake the naan on a grill, make a charcoal fire and allow it to burn to a covering of white ash; or preheat a gas grill and set the temperature between medium and high.
Press out the pieces of dough and place on the grill all at once; if you can cover the grill, do so for about 30 seconds, and turn the naan over to bake for 30 seconds on the other side.
Naan should be blistery and lightly colored, with a few dark spots.
To serve: quickly brush the naan with melted butter before serving in wedges with Indian food or any highly seasoned food.